Tomahawk ribeye.

ClarkPrecast

Question: have a 30 day aged tomahawk ribeye to cook tonight. I have barrowed a sous vide, but have never cooked with one. 

Should I just go reverse sear(proven results) or does the sous vide really put out a great steak? 

Thanks in advance  for for any help. 

Meeeshigan22

Personally I am not a fan of sous vide steaks. 

Whereas reverse sear never lets me down. 

My .02

SSQUAL612

Haven't tried Sous Vide, but I'm a big believer in Reverse Sear.

RRog17

I have a sous vide. Reverse sear all the way!

pgprescott

Stick to your wheelhouse. 

Hans61

Do reverse sear for a steak that special

Hans61

FWIW I really only like sv on cheaper cuts of beef it can make them taste pot roasty imo 

Hawg Fan

Hans61 said:

FWIW I really only like sv on cheaper cuts of beef it can make them taste pot roasty imo 

Ditto on using SV on a less tender steak.  Reverse sear is my go to on a rib eye after the steak has come up to room temperature.

J-dubya

      Sounds like too high quality of a steak to practice on, stick with RS for this cook. But, for me, SV gives equal (or superior) results with less effort. 

ewyllins

What everyone else is saying.

northGAcock

Waiting on pictures....patiently I might add.

4Runner

The benefit I gain from SV is the time cushion that allows me to prepare sides, watch the game, drink an extra beer....and my SV will not over cook.  Very flexible.  I do prefer the RS all else held equal. 

bgebrent

Reverse sear.

SoCalWJS

RRog17 said:

I have a sous vide. Reverse sear all the way!

Same here. Tried SV several times at different temps and length of time. GREAT appearance, mediocre flavor. Reverse sear is pretty close on appearance, but much better flavor-wise.

pgprescott

And?.....

jaydub58

Reverse sear......................and with pictures!

td66snrf

Sous Vide short ribs and save that aged rib eye for what you know.